Food Smokers and Smoking Tips/Tricks/Techniques

Bone in skin on breasts can be moist and delicious. Boneless skinless not so much lol

 

I agree. Even if I don't eat the skin, I won't cook a skinless bird. Ive read all the nutritional info about roasted vs. fried vs. baked vs. grilled and and the skinless variations and, while there are differences, there are very negligible in the overall scheme but huge difference in taste and texture and just the way they eat. I just can't do skinless.

 

I would also recommend doing an Alabama white sauce. I never knew what I was missing until I tried it. Something about it just works with chicken so well.

 

Never had a dry split chicken breast.

 

Well, the halves are going to have to wait a week or so. I found 2 packages of parts (thighs and legs) in the freezer yesterday so I'll have to use those up first. I'm having a pig butchered in a week or so and need to make all the room that I can.

 

It's done. Kinda tough, definitely going to brine em next time. The pork shoulder didn't really wanna pull, so I diced it up and tossed it in a pot of BBQ sauce in the stove top on low

 

What temp did you take them to?

 

225 outside about 160 inside. 7.7lb pork shoulder for 8 hours, 8.5lb brisket for 10 hours

 

You gotta take it to 195ish to be able to pull it.

The collagen inside the pork doesn't melt until above 190 (192 I think). I take pulled pork to at least 195. You can do chopped between 180 and 195.

 

Pork needs to go to 190+ internal to pull. 204 is the magic number in my humble opinion.

 

What he said.

 

You're talking about the internal temp right? Sorry I'm a noob

 

Yes. Don't worry about the time, always take it to a temp. Each piece of meat will be different. 195 is the point I start checking it on pork and brisket.

 

OK I'll keep that in mind. My sister just told me she wants me to smoke a turkey for her soon. That'll be practice for thanksgiving

 

Oh and subbed

 

Internal away from the bone. Get a dual probe thermometer and put one on the grill rack and one in the meat. Another tell for bone-in pork butts or picnics is the wiggle the bone. It should be able to be pulled out cleanly if the meat is done.

I don't even try to pull pork at less than 195. I was in a rush one day and tried at 185. I had to chop it instead and it just wasn't as good.

 

Yeah I had to chop mine. It was a pain in the ass haha

 

Did some chicken thighs on my Kamado today. Saw a video on these awhile back and decided today was a good day to make them happen. Boneless/skinless chicken thighs stuffed with a half jalapeno pepper and a little bit of cream cheese all wrapped in some nice bacon. Smoked for about two hours at 300 degrees (definitely overdid these and they were reading 180 as I took them off), and then glazed in hot BBQ sauce. Used stubb's chicken seasoning on the things and periodically seasoned with my homemade general purpose rub. As you might imagine, they taste fantastic

 

Those look amazing